Hash Brown Casserole

• 2 cans cream of potato soup, undiluted
• 1 cup (225 ml) sour cream
• 1/2 tsp (2 ml). garlic salt
• 2 lbs (.9 kg). shredded potatoes (or frozen hash browns)
• 2 cups (475 ml) shredded cheddar cheese
• 1/2 cup (125 ml) grated parmesan cheese

1. In a large bowl, combine the soup, sour cream, and garlic salt.
2. Add the potatoes and cheddar cheese; mix well.
3. Pour into a greased 13 x 9 inch baking dish.
4. Top with the grated parmesan cheese.
5. Bake uncovered at 350 degrees (175 C.) for one hour.

cream of potato soup, sour cream, garlic salt, cheddar cheese, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/000490 (may not work)